Turkish Menemen Skillet with Feta

Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat.

Add the chopped onion and diced green bell pepper to the skillet. Sauté for 5-7 minutes, until softened.

Stir in the minced garlic and cook for 1 minute more, until fragrant.

Pour in the undrained diced tomatoes, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Create four small wells in the tomato mixture. Crack one egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Remove the skillet from the heat. Sprinkle the crumbled feta cheese over the eggs and tomato sauce.

Garnish with fresh chopped parsley and serve immediately, directly from the skillet.